Rocca Salad (arugula) Recipe

Trim and wash arugula

Place arugula in a large bowl or salad spinner. Rinse under cold water, gently swish to remove grit, and spin or pat dry thoroughly. Excess water will dilute the dressing and wilt leaves.

Slice onions and tomatoes

Peel and halve the red onion; cut into very thin half-moons and separate into rings. Halve cherry tomatoes (or cut a large tomato into 1-inch wedges). Add sliced onion and tomatoes to the bowl with the dried arugula.

If using parsley, chop roughly and add to the bowl with the other salad components.

Combine ingredients

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp sumac, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp lemon zest if using.

Emulsify

Whisk vigorously for 20–30 seconds or secure jar lid and shake until the dressing is emulsified and slightly thickened. Taste and adjust: add a pinch more salt or 1/2 tsp more lemon juice if desired. The sumac should give a tangy, slightly fruity lift.

Drizzle about two-thirds of the dressing over the arugula, tomatoes, onions, and parsley. Using salad tongs or clean hands, toss gently but thoroughly to coat leaves evenly. Add more dressing to taste — you may not need all of it.

Scatter optional toasted pine nuts or walnuts and shaved Parmesan or crumbled feta on top if using. Sprinkle a final small pinch (about 1/4 tsp) of sumac over the dressed salad for color and extra tang.

Serve immediately on chilled plates as part of the Cold Mezze spread. If you must hold the salad, keep dressing separate and toss right before serving to prevent wilting (up to 30 minutes).